Ingredients
Scale
- 1 pound beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add beef cubes and cook until browned, about 5-7 minutes.
- Add chopped onion and minced garlic; cook until translucent, about 3 minutes.
- Stir in diced carrots, celery, and potatoes; cook for another 5 minutes.
- Pour in beef broth and add dried thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until beef is tender and vegetables are cooked.
- Add chopped green beans in the last 10 minutes of cooking.
- Garnish with fresh parsley before serving.
Notes
- You can substitute fresh herbs with dried for a more intense flavor.
- Adjust the salt and pepper to taste.
- This soup freezes well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg